almond flour

ABCD quick bread

Making quick breads is really as easy as it gets.  Kind like learning your A,B,C’s – once you figure out the basics, it’s a snap! 

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I promise I didn’t plan the name of this bread around that little theme, but it was too perfect to NOT call this ABCD bread.

If you like dates, you will like this bread.  If you don’t (you’re crazy but oh well), you could sub in raisins.

It doesn’t have much of a rise, which I may try to figure out in future versions.  Maybe extra baking powder or trying baking soda would help.  I’m not really a baking geek, so the science of the rising and binding without gluten is not my strong suit.  But it tastes good and is fodmaps friendly, so that’s what matters.

Almond Banana Coconut Date bread [gluten free, dairy free, fodmaps friendly]

Ingredients:

  • 3 large really ripe bananas, mashed
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 cup all purpose gluten free flour blend (I used TJ’s brand)
  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 1/4 cup stevia "more Fiber"
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 6-7 dates, finely chopped

Directions:

Preheat oven to 375 degrees F.

Quick bread style – combine wet ingredients in one bowl and dry in another (leave the dates out for now).

Mix the wet and dry together, fold in the dates.

Pour into a greased baking pan.

Bake for 50-55 minutes (or until a toothpick inserted in the center comes out clean).

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I love baking with NuNaturals’ products so much…stay tuned for a giveaway in the new year.

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Aaaaand…enjoy!

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And while I’m at it with the quick bread recipe sharing…

Here’s the long overdue recipe for the bread I brought to our Tahoe Thanks-mas gathering.  

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Since I didn’t use almond or coconut flour in this recipe, it was lacking in fat and therefore on the dry side.  I’m kinda picky when it comes to my own recipes, so I would re-tweak the recipe to add oil in the future.  I’ve listed the ingredients exactly as I made it below, but if you want a (less-healthy but more moist) bread, I’ve noted the changes you may want to try with asterisks (*).

Banana Gingerbread Loaf [gluten free, dairy free]

Ingredients:

  • 1 1/2 large ripe bananas, mashed
  • 1 1/2 tbsp molasses
  • 1/4 cup maple syrup
  • 2 eggs
  • (*) 1/4 cup oil (coconut, canola, or melted Earth Balance)
  • 1 1/2 cup all purpose gluten free flour blend (I used TJ’s brand)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg

Directions:

Preheat oven to 375 degrees F.

You know the drill for quick breads.  Separately combine wet ingredients (first 5 listed) and dry (remaining listed).  Then mix them together and pour into a greased baking pan (I made two mini loaves, but one normal sized loaf pan should also work).

Bake for 35-40 minutes (or until a toothpick comes out clean).  The time will be different based on if you’re making 2 mini loaves vs 1 regular loaf.

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These breads are so easy they’re literally all I want to eat for breakfast.

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Peek-a-boo!

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With fried eggs for some oomph and yolk-y smearing…perfection!

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Mocha Caramel Oat Cookies

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Remember how I don’t keep multiple desserts in the house at once?  I lied.  I have become a treat-seeking-night-shift-nurse-who-demands-sugar-as-a-reward-on-her-days-off.  That’s a thing in case you didn’t know.  I’m sure there’s a DSM-V diagnosis somewhere in there if you look hard enough.  Food as a reward, huh.  Not a good plan Elise.  Psychiatrists avert your eyes. 

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So about these guys.

They’re healthy.  Ish.  I suppose the fact that I made them just because I had an itch to eat something sweet tells you the most important thing: they’re sweet.

Beyond that, though, they’re not terrible if you end up having a few too many in one sitting.

I froze them in baggies of 3.  Any fewer per bag, I’d be lying to myself.  Any more, I’d be regretting my decisions.  We all know I have zero self control (working on it!!), so if I can facilitate the learning process I can and will.  Three at once seems reasonable to me.

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Oats make them breakfast-y as opposed to dessert-y.  It’s science.  Yummy sweet oats.  But they’re sweet and decadent because of the chocolate caramels.  And almond flour.

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I cooked them in muffin tins because I find they make a more portable shape.  Cookie-esque but thicker like an oatmeal muffin that doesn’t have a bready texture.  How bad am I at describing food?  Note to self: don’t write a food blog.  Uh, fail.

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Lovely Candy Co. Mocha Caramel Oat Cookies

Ingredients:

  • 1 cup whole rolled oats
  • 1/2 cup almond flour
  • 1/2 cup oat flour
  • 3 tbsp coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup hot coffee
  • 1/2 cup almond milk
  • 1 tbsp coconut oil, melted
  • 1/2 tsp vanilla
  • 1 egg
  • ~6 chocolate caramels, quartered

Directions:

Pre-heat oven to 350 degrees F.

Mix the first 6 ingredients together (dry ingredients), then pour in the hot coffee and stir.  Next add in the almond milk, coconut oil, vanilla, and egg.  Finally, fold in the chocolate caramels pieces and pour into greased muffin molds.

Bake for 20-25 minutes at 350 degrees F.

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Only add a little per mold because they’re meant to be cookies, not muffins. 

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Yay.  Yum.

The banana bread you all want

Ok!

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So you guys want some gluten free quick bread, huh!?  After I asked which recipes peeps were interested in in this post, the banana bread was the most requested one by far.

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I totally don’t blame you.  I’ve had it for breakfast every single morning for the past two weeks.

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Every. Single. Morning.

I’ve re-made it THREE times since.

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It’s so gooooood.

Gluten Free Banana Bread [vegetarian, gluten free, dairy free, FODMAPs friendly, makes 1 mini loaf]

Ingredients:

  • 1 cup almond flour
  • 1/2 c NuNaturals stevia baking blend
  • 1/4 cup whole rolled oats (certified GF)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 large (super ripe) banana
  • 2 eggs
  • 1/2 tsp vanilla extract

Directions:

You know the drill.  Combine all the dry ingredients in one large mixing bowl and the wet ones (banana, eggs, & vanilla) in a separate bowl.  Combine the two and pour into a greased mini-loaf baking dish.

Bake for 40-45 minutes (or until a toothpick comes out clean) at 350 degrees.

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Let it cool before removing it from the pan.

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It’s awesome with nut butter but equally as good (maybe better?) on it’s own.  Seriously.  It’s freakin’ good.

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Do yourself a favor and make [at least] a double batch.  After making single loaves twice, I realized my banana bread cravings weren’t going away any time soon so I just made two (one for the fridge, one for the freezer).  Well, freezing it was pointless, because the first one only lasted 3 days in the fridge, so the other one is currently thawing now…heaven forbid I have to branch outside this rut come tomorrow morning.

Notes:

If you don’t have access to NuNatural’s stevia baking blend (I’m sorry!) you could try subbing (a reduced amount of) another sugar.  I can’t say how this will work since I haven’t tried it.  I’d start with 1/4 cup coconut sugar or sucanant to start.  I don’t know how this will affect the bread’s consistency since there will be fewer dry ingredients – if you try it and it works, let me know!  FYI, you can buy NuNaturals products online, be it from the company website, or iHerb or amazon.

And if you’re worried about baking in this summer heat, you could always go topless.

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Breakfast rotation

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I have been eating the same thing (nut butter & jam) on repeat so I decided on one of my days off last week to do something special.

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Pancakes!

These are gluten free but not vegan (I used an egg to bind them).  They turned out lovely and I’m sorry to say I didn’t follow a recipe at all, nor did I write down what I did as I made the batter.

Here’s what I can tell you.  The flours I used were brown rice & almond.  I used lucuma powder as a sweetener.  And I basically added almond milk until the texture was right.  Plus an egg, salt, and baking powder.

I didn’t add the blueberries until after pouring the batter into the pan.  I added a few to each and waited patiently while my stack grew and grew.

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Oddly enough I didn’t use a fat/oil in the batter (atypical for me since I’ve been eating a pretty high fat diet lately).  However, I did use ghee instead of oil/cooking spray in the pan.

I’ve never tried ghee before and thought it could be worth testing out on my gut.  I’m trying to eat things without ingredients lists…or at least with very short ones (meaning I’d use coconut oil over Earth Balance).  Ghee is supposedly tolerated well by those with dairy issues and since goat cheese has been going so well I figured I may as well give ghee a shot too.  An expensive trial to be sure!

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I added a little bit on top too, but not much since they were so good they didn’t need anything added.  No maple syrup.  Nada.

Yummmm.

I had seconds and then tupperwared the rest up for easy breakfasts throughout the week the next day.

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I wish I had the patience to make a million of them.  I thought 12 was being pretty generous since Kyle wasn’t home and they were all for me.  But alas, I managed to snack on enough of them over the course of the day, leaving me one more breakfast’s worth.

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Still nice to have something special and yummy already prepared. 🙂

Topped with peanut butter post photo.  Because peanut butter is delicious.  Now I’m back to the overnight oats.  Going on day 3 and I’m not sick of them yet!

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It’s a tasty rotation…I wonder what’s next, eggs or nut butter & jam sammies?

Feel free to share your current breakfast phase!

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P’s into carrots.  🙂

 

Peach Cornbread Muffins

Like I said before, these are a cross between cornbread and muffins and fruit pie.  Slightly sweet, hearty yet delicate, and light enough to eat a few without feeling like a sloth afterwards.

Good for breakfast, snacking, or dessert! 

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Hearty Gluten Free Peach Muffins [vegetarian, gluten free, yields 12 muffins]

Ingredients:

  • 1/2 cup almond flour
  • 1/2 cup cornmeal (medium grind)
  • 1/2 cup brown rice flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup vegan butter/coconut oil, melted
  • 1 egg
  • 1/4 cup goat’s milk plain kefir
  • 2 tsp vanilla extract
  • 4 small (really ripe) peaches, skinned and chopped (+juice)

Directions:

Preheat oven to 350 degrees.

Wash and chop peaches, reserving the juice from them, in a bowl.

In a large mixing bowl, combine dry ingredients (flour through salt).  In a separate bowl, combine wet ingredients (butter through vanilla) in a separate bowl then add to peaches.

Fold wet ingredients into dry ones.

Pour into greased muffin molds. 

Bake for 27 minutes (or until a toothpick comes out clean) at 350 degrees F.

Let cool, then pop out of pan and dig in.

These are not very sweet and pretty hearty thanks to the non-wheat flours used.  Almond flour is definitely a nutrient dense ingredient and both corn meal and brown rice flour are heavier alternatives to wheat flour. 

This is what makes them an awesome breakfast/snack food.  You won’t have a blood sugar spike and you’ll feel satisfied.  The egg and kefir bring extra superpowers to the table as well.  For a fluffier muffin, the recipe could probably stand an extra egg or more baking powder, but this is a perfectly good handheld gluten free peachy bite.

Notes:

Goat’s milk kefir is lactose free, but if you want a vegan option, sub plain coconut or almond milk yogurt.  Additionally, the egg will need to be subbed out (for a flax or chia "egg" or egg replacer like Ener-G), but I can’t say how this will affect the outcome as I haven’t tried it myself. 

Peaches do have FODMAPs, so if you’re sensitive to polyols or fructans, use a FODMAP free fruit like strawberries, blueberries or raspberries.  [approximately 1-1 1/2 cup of fruit]

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Baby monitor not included. 

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And voila!

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Feel free to reserve the skins to eat separately.  I rubbed mine with oil and then baked them at the same time as the muffins.  Once the muffins had finished, I continued to dehydrated the skins with the oven turned down to 125 degrees.  Some ended up chewy like fruit leather snacks and some crisped up like chips.  I’m guessing this difference had to do with the size difference in the pieces of skin.  Tasted good! 

I’m sure they’d be good in a smoothie too. 

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